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Rack of lamb with herb crust and lemon ricotta courgettes


Serves: 2
timePrep time: 30 mins
timeTotal time:
Rack of lamb with herb crust and lemon ricotta courgettes
Recipe photograph by Toby Scott

Rack of lamb with herb crust and lemon ricotta courgettes

This rack of lamb has a delicious herb crust, and is served with lemony courgettes and a dollop of ricotta

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
667Kcal
Fat
47gr
Saturates
11gr
Carbs
14gr
Sugars
8gr
Fibre
3gr
Protein
46gr
Salt
0.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 1 x Taste the Difference rack of lamb (about 300g, 6 cutlets)
  • 3 tbsp skin-on almonds
  • 25g crustless white bread
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley
  • 1 tsp chopped rosemary
  • finely grated zest and juice of 1 lemon
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • 500g courgettes (about 3)
  • 1 garlic clove, finely chopped
  • ½ tsp clear honey
  • 75g ricotta

Step by step

Get ahead
Make the herb crumb up to a few hours ahead, chill but bring back to room temperature before using.
  1. Remove the lamb from the fridge 30 minutes before you begin. Preheat the oven to 190°C, fan 170°C, gas 5.
  2. Make the herb crumb. In a small food processor, whiz 2 tablespoons almonds until coarsely chopped, then add the bread and whiz to crumbs. Add the herbs and whiz until finely chopped. Season well; add half the lemon zest, 1 tablespoon olive oil and 1 teaspoon mustard. Whiz briefly to combine (add another teaspoon of oil if it's not sticking together).
  3. Put the lamb in a small roasting tin and roast in the oven for 5 minutes.
  4. Remove the lamb from the oven, brush the remaining mustard over the meat, then press the herby crumb mixture on top in an even layer. Return to the oven to roast for 20 minutes.
  5. Meanwhile, thickly slice the courgettes, toss with 1 tablespoon olive oil, and season. Heat a large dry frying pan until hot, add the remaining almonds, toss gently until toasted, then remove to a plate. Add the courgettes to the pan and fry over a medium-high heat for about 5 minutes, turning until golden. When almost tender, add the garlic and fry for a minute; remove the pan from the heat. Whisk the remaining olive oil with the lemon juice and honey. Toss with the courgettes and the toasted almonds.
  6. Remove the lamb from the oven and rest for 10 minutes.
  7. In a bowl, mix the ricotta with the remaining lemon zest and some seasoning.
  8. Carve the rested lamb into cutlets. Serve with the courgettes and a couple of spoonfuls of ricotta.

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